Recipe | Chinese BBQ Pork

The company I work for is publishing a cookbook filled with employee submitted recipes. The proceeds from the sales will go to local food pantries. This will be its second volume - the first volume raised over $6000 back in 2010. The first volume featured recipes collected from the Boston area and Albuquerque employees; this volume has been expanded to include submissions from all North American sites which include Massachusetts, Louisiana, Texas, Michigan, New Mexico, Georgia and Illinois. With such wide breadth in locations, the cookbook is bound to be very diverse.

Of course, I have submitted a recipe - a family favorite and one that I make for work potlucks.

Chinese Style BBQ Pork


Notes: My mother made this for our family and there was never a formal recipe – just equal parts of stuff thrown in a pot with pork. The sauce is simply equal parts of the five ingredients listed, and may be doubled / tripled as needed. Any pork roast meat will do, but it should have some fat in it to taste good! Don’t use Pork loin as it is too lean.

Ingredients
2 lbs boneless Pork Shoulder or Pork Butt or Country Style Pork, cut into cubes

Sauce components: (Amounts may be increased as needed)
1/3 C Sugar
1/3 C Ketchup
1/3 C Soy Sauce (I use Kikkoman)
1/3 C Red Vinegar
1/3 C white wine or water

1 yellow onion, cut into big chunks
2 cloves of garlic, smashed
Some black pepper
Hot sauce (optional) – to taste

Instructions
Place all ingredients in a stock pot.
Bring to boil, then cover the pot, reduce heat to low and simmer for at least 3 hours, until the meat is nice and tender / falling apart and the liquids have reduced to a medium thick sauce.
Check and stir every now and then, especially towards the end. Add water to prevent all the liquid from evaporating and the sauce from burning. If the sauce seems too thin, uncover and boil off the excess liquid.
If you want, skim off the excess fat.
Serve over steamed rice with a side of steamed broccoli, or eat it on a bun!